Could eating lots of chili peppers affect your cancer risk? Scientists have been debating that question for years, and the answer remains far from simple. While chili peppers contain compounds that have shown anti inflammatory and even anticancer effects in laboratory experiments, some human studies have linked very high consumption to a greater risk of certain cancers of the digestive tract.
A large review published in Frontiers in Nutrition examined the available evidence and found that people who consumed the most chili peppers were more likely to develop certain gastrointestinal cancers, especially esophageal cancer. At the same time, researchers emphasized that the evidence does not prove chili peppers cause cancer and that more rigorous studies are still needed.
A Closer Look at Chili Peppers and Cancer Risk
Gastrointestinal cancers include cancers of the esophagus, stomach, and colon or rectum. Together, they account for millions of new cancer diagnoses worldwide each year and remain among the leading causes of cancer related deaths. Because these cancers are often discovered after they have already advanced, scientists continue searching for dietary and lifestyle factors that might influence risk.
